Sous Vide Roast Beef

Mark Hinds
Prep Time 15 minutes
Cook Time 1 day
Total Time 1 day 15 minutes
Course Main Course
Servings 8


  • Small Bowl
  • Broiler Pan
  • Small Sauce Pan (optional)
  • Sous Vide Immersion Circulator
  • Cooking Container


  • 3 1/2 lb beef roast
  • 2 cloves garlic minced
  • 1 tbsp rosemary minced
  • 1/2 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1/2 tsp mustard powder
  • 2 1/2 tsp salt
  • 1/2 tsp pepper


  • Set up your sous vide water bath with the temperature set to 136ºF.
  • In a small bowl, mix the minced rosemary and garlic with the smoked paprika, mustard and onion powders, salt, and pepper.
  • Rub the beef down with Worcestershire sauce, then spread the spice rub over the whole roast.
  • Vacuum seal the roast in a plastic bag and cook it at 136ºF for 24 hours.
  • When the roast is done cooking, drain the liquid into a small bowl and set the roast aside for finishing.
  • To get a nice crust on the outside of the beef roast, place it on a broiler pan and finish it in a 350ºF oven for 15 minutes, turning it halfway through.
  • Once the roast comes out of the oven, let it rest for 5 to 10 minutes before serving.
  • The juices from the roast can be served as an au jus. The instructions are in the "Notes" section.


  • To make the au jus take the liquid from the bag the roast was cooked in and bring it to a boil in a small saucepan for three to five minutes.
  • The au jus is especially good when you're using the roast beef to make French dip sandwiches.
Keyword beef, roast beef, sous vide